Chocolate Peanut Butter Brownie Bites

Posted By Lindsay on February 28, 2009

What defines a cupcake? Is it the shape? The texture? The frosting? Because while these might look like mini-cupcakes, I don’t think I’d consider them cupcakes. They are brownies, through and through. With that in mind, it must be a combination of hand-held shape and cake-like texture that truly makes something a cupcake.

But these, cupcake or not, are delicious.

Based off of the delicious and oh-so-decadent Crunchy Peanut Butter and Fudge Brownies, but instead of one big pan of brownies, I went the bite sized route and made them in mini muffin tins. Maybe not the best choice, as frosting one large pan of something is much more efficient than frosting 3 dozen tiny little somethings, but once you eat one, you won’t care one way or the other.

This is the halved version of the recipe, and it made 3 dozen. Unless you really want 70 of these suckers, I’d stick with that.

Have leftover peanut butter mixture and chocolate? Make peanut butter cups! Simply spread a thin layer of chocolate inside of a foil mini cupcake wrapper, fill with peanut butter, and spread another layer of chocolate over top. Chill until set. Delicious, and no wasted ingredients!

Directions:

For brownies:
Position rack in center of oven and preheat to 325°F. Line mini muffin tin with papers or grease tin.

Place butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Distribute into mini muffin tin, about 1 tablespoon per bite. Bake until tester inserted into center comes out with moist crumbs attached, about 20-25 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and remaining butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled. Bring to room temperature before serving.

I made these and they were delicious but stuck to the mini alum. foil cupcake papers. Very hard to peel. Next time, I will make them in brownie pan and cut in squares, not as pretty, but much faster and neater. Looks like you used paper cupcake liners…

Sure look like brownies to me. I have a recipe for Brownie Pie which is made in a piepan. The brownies are cut in wedges instead of squares. With the peanut butter and chocolate on top . . . yum and maybe easier. This recipe would probably work baked in a pieplate too.

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